Search results for 'savoie's sausage'

Description: Savoie's Smoked Sausages - Another way Cajun foods are distinct from any other is the special way smoked sausage is seasoned and prepared. The finest cuts of meat are combined with zesty seasonings that make the flavor burst out adding pizazz to every recipe.
Unit Size: 12 oz. pack
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Description:Our most popular Real Cajun smoked sausage is Andouille. What is andouille? Andouille is Cajun Smoked Sausage with zing! It has a coarser texture than regular smoked sausage and it's more highly seasoned, not only with cayanne pepper but mustard, paprika, and garlic. This combination of special seasonings give Savoie's Andouille a flavor like none you have ever experienced. How do you cook with Andouille? Andouille can be used in any recipe which calls for smoked sausage. It is especially delicious in gumbos, jambalya, and red beans and rice!
Unit Size:1 lb. pack
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Description:Now, if you really want a one-of-a-kind Louisiana smoked sausage give our Pork and Alligator Smoked Sausage a try! Yes, real cuts of lean alligator are seasoned to perfection, combined with lean pork and hickory smoked to give this savory sausage a real bite! Use it in all your recipes which call for smoked sausage.
Unit Size:1 lb. pack
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Description:Savoie's Hot Smoked Sausage - Burn Baby Burn! For the adventuresome cook who likes a little heat in the kitchen, it's Savoie's Hot Beef Sausage! This little smoker makes every sausage dish one to remember. Because some like it HOT!
Unit Size:1 lb. pack
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Description:Savoie's Hot Smoked Sausage - Burn Baby Burn! For the adventuresome cook who likes a little heat in the kitchen, it's Savoie's Hot Beef Sausage! This little smoker makes every sausage dish one to remember. Because some like it HOT!

Unit Size:1 lb. pack

Ingredients:Beef, beef hearts, water, seasoning, (hydrolyzed soy protein and hydrolyzed whey protein), salt flavorings, dextrose, paprika, garlic powder, sodium phosphates, sodium erythorbate, sodium nitrite, pork casing.

Recipes
EASY & TASTY CASSEROLE Ingredients: 1 lb. Savoie's' smoked sausage (cut into bite size pieces) 1 (10 1/2 oz.) can beef broth double strength 1 1/2 cups uncooked rice 1 (11 1/8 oz.) can condensed tomato soup 1 cup finely chopped onion 1 cup finely chopped green bell pepper 1 1/2 teaspoon dry oregano leaf 1/2 teaspoon dry basil leaf 1 cup finely chopped red bell pepper 1/2 teaspoon salt Steps: Preheat oven to 350 degrees. In a medium skillet over high heat, combine sausage, onion and bell pepper; cook 10 minutes, stirring to prevent sticking. Add the broth and cook 10 minutes, stirring constantly. Add tomato soup, oregano, basil and salt; stir to mix. Add uncooked rice to a 6x6x2 baking dish and pour sausage mixture over rice. Stir and cover with foil. Bake 30 minutes or until rice is tender. When making this dish, be sure to use converted or instant rice.

VEGETABLE & SAUSAGE STIR FRY Ingredients: 2 tablespoons olive oil 1/2 medium red bell pepper, julienne 1 lb. Savoie's' smoked sausage, diced 1/2 cup sliced onion 1 cup broccoli florets 1 (15 oz.) can whole baby corn 1 cup cauliflower florets 1 tablespoon all purpose seasoning 1/2 cup chopped celery Steps: In a large skillet over high heat, heat oil until very hot. Add sausage; cook and stir for 5 minutes. Add remaining ingredients, cook and stir constantly; about 10 to 15 minutes or until vegetables are cooked but still crispy. Learn More

Description:Savoie's Smoked Sausages - Another way Cajun foods are distinct from any other is the special way smoked sausage is seasoned and prepared. The finest cuts of meat are combined with zesty seasonings that make the flavor burst out adding pizazz to every recipe.
Unit Size:1 lb. pack
Learn More

Description: Savoie's Hot Smoked Sausage - Burn Baby Burn! For the adventuresome cook who likes a little heat in the kitchen, it's Savoie's Hot Pork Sausage! This little smoker makes every sausage dish one to remember. Because some like it HOT!

Unit Size: 1 lb. pack

VEGETABLE & SAUSAGE STIR FRY Ingredients: 2 tablespoons olive oil 1/2 medium red bell pepper, julienne 1 lb. Savoie's' smoked sausage, diced 1/2 cup sliced onion 1 cup broccoli florets 1 (15 oz.) can whole baby corn 1 cup cauliflower florets 1 tablespoon all purpose seasoning 1/2 cup chopped celery Steps: In a large skillet over high heat, heat oil until very hot. Add sausage; cook and stir for 5 minutes. Add remaining ingredients, cook and stir constantly; about 10 to 15 minutes or until vegetables are cooked but still crispy.

PORK SAUSAGE EGGPLANT CASSEROLE Ingredients: 6 cups water 1/2 cup finely chopped red bell pepper 1 tablespoon salt 10 cups eggplant peeled and cubed 1/2 cup finely chopped green bell pepper 1 lb. Savoie's' smoked pork sausage, cut into bite size pieces 1 cup heavy whipping cream 1 cup corn flakes, crushed 1 cup finely chopped onion 1 1/2 cup finely chopped green onion Steps: Preheat oven to 375 degrees. In a 5-quart pot over high heat, bring water to boil. Add salt and eggplant; cook and stir occasionally for 8 minutes. Drain and discard water; set aside. In the same pot add sausage, onion and bell pepper. Cook 8 to 10 minutes or until onion is transparent and sausage is brown. Add cream; cook and stir 5 minutes.

 

Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or shrimp boil. You may want to add some boudin and andouille, to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.

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Description:Savoie's Smoked Sausage This little smoker makes every sausage dish one to remember.
Unit Size:1 lb. pack
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Description:Savoie's Hot Smoked Sausage - Burn Baby Burn! For the adventuresome cook who likes a little heat in the kitchen, it's Savoie's Hot Beef/Pork Sausage! This little smoker makes every sausage dish one to remember. Because some like it HOT!

Unit Size:1 lb. pack

Ingredients:Pork, water, beef, beef hearts, soy protein concentrate, salt seasoning, (hydrolyzed soy protein and hydrolyzed whey protein), salt flavorings, smoked flavoring, seasoning (lactose, sodium phosphate, sodium acetate, salt sodium citrate, citric acid, sodium ascorbate, spice extracts), sodium nitrite.

Recipes
EASY & TASTY CASSEROLE Ingredients: 1 lb. Savoie's' smoked sausage (cut into bite size pieces) 1 (10 1/2 oz.) can beef broth double strength 1 1/2 cups uncooked rice 1 (11 1/8 oz.) can condensed tomato soup 1 cup finely chopped onion 1 cup finely chopped green bell pepper 1 1/2 teaspoon dry oregano leaf 1/2 teaspoon dry basil leaf 1 cup finely chopped red bell pepper 1/2 teaspoon salt Steps: Preheat oven to 350 degrees. In a medium skillet over high heat, combine sausage, onion and bell pepper; cook 10 minutes, stirring to prevent sticking. Add the broth and cook 10 minutes, stirring constantly. Add tomato soup, oregano, basil and salt; stir to mix. Add uncooked rice to a 6x6x2 baking dish and pour sausage mixture over rice. Stir and cover with foil. Bake 30 minutes or until rice is tender. When making this dish, be sure to use converted or instant rice.

VEGETABLE & SAUSAGE STIR FRY Ingredients: 2 tablespoons olive oil 1/2 medium red bell pepper, julienne 1 lb. Savoie's' smoked sausage, diced 1/2 cup sliced onion 1 cup broccoli florets 1 (15 oz.) can whole baby corn 1 cup cauliflower florets 1 tablespoon all purpose seasoning 1/2 cup chopped celery Steps: In a large skillet over high heat, heat oil until very hot. Add sausage; cook and stir for 5 minutes. Add remaining ingredients, cook and stir constantly; about 10 to 15 minutes or until vegetables are cooked but still crispy.

PORK SAUSAGE EGGPLANT CASSEROLE Ingredients: 6 cups water 1/2 cup finely chopped red bell pepper 1 tablespoon salt 10 cups eggplant peeled and cubed 1/2 cup finely chopped green bell pepper 1 lb. Savoie's' smoked pork sausage, cut into bite size pieces 1 cup heavy whipping cream 1 cup corn flakes, crushed 1 cup finely chopped onion 1 1/2 cup finely chopped green onion Steps: Preheat oven to 375 degrees. In a 5-quart pot over high heat, bring water to boil. Add salt and eggplant; cook and stir occasionally for 8 minutes. Drain and discard water; set aside. In the same pot add sausage, onion and bell pepper. Cook 8 to 10 minutes or until onion is transparent and sausage is brown. Add cream; cook and stir 5 minutes.

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